On our trip out to Doke Tea Farm in Bihar, we picked some leaves that were transported back to Siliguri. They get left out for 18 hours then frozen for no fewer than 18 hours. They are then rolled and dried using a very innovative process involving a hair dryer and a wooden box lined with metal. Continue reading
During this year’s sourcing trip through Sri Lanka I took a passenger train from Ella to Colombo. The train was packed with locals in transit and tourists lining up along the window sills to snap photos of the picturesque countryside of the island nation. Continue reading
Today I sold my car. Tomorrow I’m going to pack up my house and put all my belongings in storage. At 9 AM the following day I’m going to get on a plane for Taiwan. I plan to spend several days there finding tea farms and teaware, and then take an actual boat across the Strait of Taiwan to mainland China.
In my last post I discussed the various definitions of specialty tea with little to no resolution of what ultimately defines specialty tea. Since then, I have spoken with many leaders in the tea industry who have given me the idea that one may be better able to understand specialty tea if they first understand commodity tea. Continue reading
Among my peers in the tea industry there are many discussions taking place about the definition of terms like specialty tea and the use of terms like “real tea.” In his recent post, A Call for Standards, Austin Hodge brings up this very subject – which can take you down a rabbit hole of tradition and semantics. Continue reading